AVA MediterrAegean
Greek wines steal the show in Orlando
Winter Park · Orlando · Greek, Mediterranean · Visit Website ↗
Reviewed April 13, 2026
Wingman Metrics
First Impression
The wine list at AVA MediterrAegean hits differently than what you'd expect from Orlando. There's a real identity here — Greek producers front and center, not as a novelty section but as the backbone of the program. It signals immediately that someone with taste and conviction built this list.
Selection Deep Dive
AVA runs 150-250 bottles anchored in four regions that actually make sense for the food: Greece, California, France, and Italy. The Greek selection alone — Domaine Sigalas Assyrtiko from Santorini, Alpha Estate Xinomavro, Gaia Wines Agiorgitiko — is more serious than most dedicated wine bars manage. California and Italy fill in the familiar names (Kosta Browne, Stag's Leap, Antinori Tignanello, Planeta) for guests who need a comfort zone. Louis Jadot and Domaine Drouhin round out the French and Oregon corners without going deep. The gap is any real exploration of smaller Greek appellations beyond the usual suspects, but that's a minor gripe on an otherwise purposeful list.
By the Glass
Twenty to thirty-five options by the glass is genuinely strong for a restaurant of this size, and the range skews toward the Greek and Mediterranean selections rather than just defaulting to California Chardonnay and Cabernet. Prices sit in the $12–$18 range, which is honest for the quality level on offer. We'd like to see more rotation to keep regulars engaged, but what's here is well-chosen.
Boutari Moschofilero — $12
Moschofilero is criminally underrated — floral, crisp, lower alcohol — and at the entry price point here it massively over-delivers against anything comparable on the list. It's the move before your food even arrives.
Alpha Estate Xinomavro
Most tables in Orlando are never going to order this, which is a shame. Xinomavro is Greece's answer to Barolo — high acid, firm tannins, serious structure — and Alpha Estate is one of the best producers working with it. If you're a red Burgundy or Barolo drinker, this is the bottle that will make your night.
Kosta Browne Pinot Noir
Great wine, no argument there, but you're paying a significant premium for a California cult label you can find at a dozen spots in town. At a restaurant built around Greek and Mediterranean identity, leaning on Kosta Browne feels like ordering a burger at a sushi counter. Save the budget for something you can't get everywhere else.
Domaine Sigalas Assyrtiko + Bouillabaisse with scallop, bronzino, mussels, and clams
Assyrtiko from Santorini is basically built for this dish — volcanic minerality, razor-sharp acidity, saline edge. It cuts through the richness of the broth and echoes the brine of the shellfish in a way that feels less like a pairing and more like the wine was always supposed to be there.
🎲 The Bottom Line
AVA MediterrAegean earns its Wine Spectator recognition by doing something genuinely rare in Florida: building a Greek-forward wine program with real depth and the staff to back it up. If you're eating here and not exploring the Greek section, you're missing the whole point.
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